This week I’m cooking with Rainbow Chard! Rainbow Chard is leafy green with bright red, orange or yellow stems and is actually classified as a beet.  This large “leaf” is similar to Spinach in how it cooks and tastes.  It is slightly bitter but not bad at all, the bitterness goes away when cooked.  It is also known as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Bright Lights, Seakale Beet, and Mangold.  I’ve learned that Rainbow Chard has large amounts of Vitamin A and moderate amounts of Vitamin K and C and is rich in minerals and dietary fiber.

Here, I simply chopped one leaf then sauteed it with grass-fed butter for about 3 min then added whole eggs.